Antioxidant activity of apples - An impact of maturity stage and fruit part

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 10, Issue 4, 2011, Pages 443-454

  Duda Chodak, Aleksandra ^a   Tarko, Tomasz ^a   Tuszyński, Tadeusz ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antioxidant capacity; HPLC; Maturity stage of fruit; Peel; Polyphenols; Seeds

Indexed keywords

ANTIOXIDANT CAPACITY; HPLC; MATURITY STAGES; PEEL; POLYPHENOLS;

AGENTS; COLD STORAGE; FATTY ACIDS; PHENOLS; PLANTS (BOTANY); SEED; SUGARS;

FRUITS;

MALUS X DOMESTICA;

2,2' AZINO DI (3 ETHYLBENZOTHIAZOLINE) 6 SULFONIC ACID; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; PLANT EXTRACT; POLYPHENOL; SULFONIC ACID DERIVATIVE;

ARTICLE; CHEMISTRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALUS; PLANT SEED;

ANTIOXIDANTS; BENZOTHIAZOLES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; MALUS; PLANT EXTRACTS; POLYPHENOLS; SEEDS; SULFONIC ACIDS;

EID: 82355163910     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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